No-churn Extra-rich Chocolate Frangelico and Boysenberry Ice Cream
Photography Josh Griggs.
By crikey this is good – I have been making ice cream variations for ages, and this one just went to the top of the favourites list.
Serves: 8
INGREDIENTS
500ml cream
150 grams dark chocolate (72% cocoa), chopped into 1cm chunks
1⁄4 cup Frangelico
1 tablespoon dark cocoa
395-gram tin sweetened condensed milk
1⁄2 cup boysenberry jam
1⁄2 cup chopped toasted hazelnuts or almond flakes
EQUIPMENT
1.5 litre-capacity freezer-safe container.
METHOD
Heat half the cream in a small microwave-safe jug or on the stovetop until simmering. Add the chocolate chunks and leave to sit for 1 minute.
Whisk until smooth, if necessary, reheating very briefly. Set aside until cool. Add the Frangelico to the chocolate and whisk to combine.
Whip the remaining cream to soft peaks, add the cocoa and sweetened condensed milk and whisk until smooth.
Completely fold in the cooled chocolate and pour into the container. Freeze for 3 hours then drop in blobs of jam and 1⁄2 of the hazelnuts and swirl through gently. Freeze a further 4 hours or overnight before serving. Top with the remaining hazelnuts to serve.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.